Speaking of magic: Sometimes serendipity steps in and makes Life sparkle again. It was a stressful week. Still, I jumped on Skype to give an English lesson at 10 p.m. My student – a Disney fan – had good news. She was grateful for the CV and application I’d helped her with in previous lessons. In early October, she is traveling to Tokyo to meet a Disney World Florida recruiter! (She wanted to practice English in preparation for the interview.) Of course, the kudos goes to her. But it feels great that I’ve assisted - even in a small way - to make someone’s Disney dreams come true.

While I can’t turn pumpkin into a coach like Cinderella’s Fairy Godmother, I can introduce you to a seriously scrumptious Gluten-Free Pumpkin Cupcake recipe. Light, moist and kissed with spices, this pumpkin cupcake topped with cream cheese is a dream come true dessert.

You might think a cupcake with hearty pumpkin is heavy or dense. The magicians at Martha Stewart have created a moist, light pumpkin cupcake. Cinnamon, ginger, nutmeg and a pinch of pie spice add to the warmth of this fall cupcake. As the cake is not very sweet, the cream cheese frosting is welcome.

The recipe is almost the same as the pumpkin cupcake atMarthaStewart.com1-on-1 Bob's Red Mill Gluten-Free Flour was substituted for flour. Also, pie spice was added to the mixture.

P.s. While the pumpkin cake and cream cheese frosting are gluten-free. Mickey Mouse's Oreo Minis ears are not gluten-free.

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